8 cups vanilla yogurt (your choice)
1 cup sugar
2 (15 oz. ea.) cans crushed pineapple with juice, undrained
1 (15 oz.) can cream of coconut
1 cup whipping cream
1 1/2 tsp. rum flavoring

Thoroughly combing yogurt and sugar in a mixing bowl. Stir in the remaining ingredients. Cover and refrigerate for 30 minutes.

Freeze in a 4-quart container for several hours until solid. Or, churn and freeze in an ice cream maker as directed.

Submitted by: The Crazy Cook